Black-Eyed Pea & Sweet Potato Ndambe
Chef Pierre Thiam of Harlem’s hit restaurant Teranga is stirring things up with his not-to-be-missed ndambe. This traditional Senegalese stew stars creamy black-eyed peas with rich, fortifying bites of sweet potatoes and okra simmered in spiced tomatoes. Served with jollof fonio (a West African supergrain) and sweet plantains, our newest bowl is a sublime standout your tastebuds will thank you for.
About Chef Pierre Thiam
Mosaic is proud to present our first-ever guest chef: Pierre Thiam! Pierre is a world-renowned chef who’s making his mark on the world as an author, activist, and restaurateur. He brings an intentional approach to food not just as a means to feed; but to connect, teach, and advocate.
Pierre’s recipes pay homage to his Senegalese roots, and his culinary impact spans across continents — He is executive chef of two highly regarded fine-dining restaurants in Lagos and Dakar, along with his very own New York City fast-casual restaurant, Teranga.
Most recently, he co-founded Yolélé Foods, a mission-driven company that connects smallholder farmers in West Africa with local and global markets. You can find its signature product, Yolélé fonio, in this Mosaic bowl!
Together, Pierre and Mosaic’s head chef Christine pulled off the impressive feat of developing this bowl 100 percent virtually — a result of careful collaboration, coordinated grocery lists, and plenty of Zoom cooking sessions. From our tiny test kitchens to your table, we sincerely hope you enjoy it.
Real. Good. Food.
Our meals are packed with natural, good-for-you ingredients and nothing artificial, ever.